Sticky date oat cake

Current rating: 0 (0 ratings)
Serves 12
Prep 20
Cook 45
Need a treat? Fluffy, moist and full of flavour, this is a new take on a traditional favourite - the perfect dessert for a night in with family and friends!

Description

Need a treat? Fluffy, moist and full of flavour, this is a new take on a traditional favourite - the perfect dessert for a night in with family and friends!
Cake
  • 2 cups pitted dates, chopped
  • ½ cup water
  • 1 tsp bicarbonate of soda
  • 60g reduced fat margarine
  • ⅓ cup brown sugar
  • 2 eggs
  • 1 cup wholemeal self-raising flour
  • ½ cup self-raising flour
  • ½ cup rolled oats
  • ½ cup soy or dairy milk
Syrup
  • ⅔ cup water
  • 2 tsp cornflour
  • ⅓ cup brown sugar
  • 2 tbs reduced fat margarine

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Pre-heat oven to 170°C. Line a 20cm round cake tin with baking paper. Place dates and water in a medium saucepan and bring to the boil. Remove from heat and add bicarbonate of soda. Leave to cool for 5 minutes then puree until smooth.
  2. Place margarine and sugar in a mixing bowl and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in date mixture, flours, oats and milk and pour into a prepared tin.
  3. Bake for 40-45 minutes.
  4. To make syrup, mix together cornflour and a small amount of water to form a paste. Gradually add remaining water and place in a saucepan. Add brown sugar and bring to the boil. Reduce heat and cook for 1-2 minutes. Whisk in margarine. Serve cake with syrup and ice cream.

Tips

  • Dates are a great source of dietary fibre.

Tips

  • Dates are a great source of dietary fibre.

Nutrition Information